Awaiting Delivery - What Should we Cook First?

Sandi_k · March 2012

So, our BGE is due to be delivered tomorrow. I know we're supposed to keep the heat down for the first 5-6 meals to protect the seal, so no searing of steaks. What would you suggest for our Break-In Cooking meal?

Looking forward to playing with it sometime soon!

Doc_Eggerton · March 2012

Peppers

Doc_Eggerton · March 2012

Peppers.1.2

bsgator · March 2012

I would recommend spatchcock chicken which is delicious, easy, and keeps the temp down. You can find plenty of recipes here and other places.

Flamethrower · March 2012

Spatchcock chicken

stevesails · March 2012

spatchcock chicken...

OLD NORTH STATE BBQ CO. · March 2012

Load it up with lump and throw a butt on there. It's a super forgiving cook and tastes phonominal. A butt was my first egg success.

BYS1981 · March 2012

Just a heads up expect the gasket to fail. I followed all directions and mine failed while cooking at 400. I wish I would have gone with a nomex gasket from the get go.

FlyingTivo · March 2012

I would highly recommend that you remove the gasket before your first cook. That is what i did and it was easy. Took me about 10 minutes to fully remove it. The Rutland was on in other 10 min and let it dry/cure overnight. Mind i only removed the bottom felt gasket and left the top gasket on.

Felipe

Sandi_k · March 2012

So if we went with the spatchcock chicken, do you turn it? What dome temp? We don't have a Thermotemp yet, and this is with the OEM dome thermometer.

Garlic · March 2012

First thing you need to do before firing up is to calibrate your thermometer. Sometimes they are way off.

tnbarbq · March 2012

I suggest doing something simple first, burgers, chicken. Makes it easier to get used to temp control. Then move on to other stuff as you get the hang of it. The stock gasket will burn off t some point but the warrenty covers it. You're going to love it!

tazcrash · March 2012

I'll vote for what I made a Pork loin (click for link), decent temp, decent time, very forgivable:

(sorry for large pic. trying new photbucket account.need to see about how to get those thumbnails.)

JerkChicken · March 2012

Spatch **** here too. Let it sit in the fridge uncovered overnight to get crispier skin texture. Fire up the egg and stabilize it around ~375. I like to toss in some apple wood chunks.

Throw your favorite chix seasoning or rub on the bird while the egg warms up. I put EVO on as well. Place it on the egg direct and preferably raised grid if you have the means to do so. I like to put it breast down for the first 15 minutes or so for a little char then flip for the remainder of the cook, bout 1.5 hrs or desired internal temp. I think around 180 thigh, 165 breast.

Awaiting Delivery - What Should we Cook First?

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